Dairy-Free Baked Oatmeal Bars are soft and chewy breakfast treats that double as the perfect mid-day snack. The Silk® Oat Yeah™ Oatmilk in these bars give them that traditional creamy breakfast oatmeal taste.
This post has been sponsored by Silk®. All thoughts and opinions are my own.
Ever since I gave up dairy due to lactose intolerance, Silk has been my non-dairy milk of choice. When I was browsing the new products at my local Tom Thumb, I found the three flavors of Oat Yeah: The Plain One, The Vanilla One, and The Chocolate One! They were sitting on the top shelf in the dairy section, next to the other Silk products.
I love that Oat Yeah is Vegan Action-certified, free of nuts, soy, carrageenan, and artificial colors and flavors. Check it out for yourself and save on Oat Yeah Oatmilk at your local retailer right now!
Most of my recipe requests are for breakfast meals and on-the-go-snacks. I completely understand! Even though I have been dairy-free for several years, I still sometimes struggle with what to eat for breakfast.
Over the years, I have realized that my perfect morning starts with a cup of coffee, a quick filling breakfast, and an energizing playlist. These dairy-free baked oatmeal bars are a great way to start my day and keep me full until lunchtime.
When I got back from my local Tom Thumb, I could hardly wait to give Oat Yeah a try! The creaminess of the oatmilk makes it perfect for baking, pouring in your morning coffee, kicking your cereal up a notch, or just drinking straight from a glass.
Since my husband and I are quite the snackers, I always like to have homemade treats around for when the craving strikes. Having a breakfast that doubles as a filling snack is a win-win!
The possibilities for these bars are endless!
This recipe is super adaptable so if you prefer a different dried fruit or nut, feel free to use your favorite. You can also omit the dairy-free dark chocolate mini chocolate chips if you wish, but I enjoy the extra taste and texture they bring. If you are vegan, swap out the honey for agave nectar or pure maple syrup.
These oatmeal bars are also egg-free and when it comes to replacing eggs while baking, there are a ton of substitutions like mashed banana or applesauce, actual egg replacement products, and more. My favorite, however, are flax eggs! Simply add 1 tablespoon ground flaxseed to 3 tablespoons water, stir, let sit, and once the mixture thickens up, you’re ready to use it in place of an egg. Easy as that!
How To Make Dairy-Free Baked Oatmeal Bars
Preheat your oven and prepare a square baking dish with parchment paper. If you line your baking dish with parchment before baking, you will easily be able to lift the entire baked oatmeal out of the pan using the edges of the paper. Also, less clean up!
In a large bowl, combine oats, cinnamon, baking powder, salt, and brown sugar. Then create the flax egg. As you’re waiting for the egg replacement to thicken up, whisk together Oat Yeah, honey, coconut oil, and vanilla extract in a medium bowl. Pour into dry ingredients and give a stir. Mix in flax egg and stir until just combined.
Fold in dried cranberries, sliced almonds, and mini chips. Transfer to prepared baking dish and spread out evenly. Bake for about 45 minutes, until golden and drool-worthy.
Once a toothpick can be inserted in the center and come out clean, remove from oven, let cool, slice into squares, and enjoy! This recipe yields 6-8 servings, depending on how large you make your bars.
How To Eat Oatmeal Bars
Once you slice the baked oatmeal into bars, reward yourself with a soft warm treat. You deserve it, after all! Then, store them covered in the refrigerator. They will stay delicious for up to five days. Here are a few ways I enjoy these oatmeal bars:
- Place single portion on a microwave-safe plate and reheat
- Reheat single portion in a microwave-safe bowl, pour oatmilk on top
- Grab a single portion, pop it in a small bag, enjoy at room temperature later
I love eating these easy baked bars all throughout the day and I hope you do, too! They’re soft, chewy, and packed full of your favorite oatmeal toppings. What’s not to love? If you give this recipe a try, be sure to share it on Instagram and tag @theurbenlife.
Dairy-Free Baked Oatmeal Bars
- 2 cups rolled oats
- 1 teaspoon ground cinnamon
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 tablespoon brown sugar
- 1 tablespoon ground flaxseed + 3 tablespoons water
- 1 cup Plain Silk® Oat Yeah™ Oatmilk
- 1/3 cup honey
- 3 tablespoons melted coconut oil
- 1 teaspoon vanilla extract
- 1/4 cup dried cranberries
- 1/4 cup sliced almonds
- 1/4 cup dairy-free chocolate mini chips
Preheat oven to 350F and prepare a 9-inch square baking dish with parchment paper.
In a large bowl, combine the oats, cinnamon, baking powder, salt, and brown sugar.
To create flax egg, stir together ground flax and water in a small bowl. Let sit until it comes together.
In a medium bowl, whisk together Oat Yeah, honey, coconut oil, and vanilla extract. Pour into dry ingredients and give a stir. Mix in flax egg. Stir until just combined.
Fold in dried cranberries, sliced almonds, and mini chips. Transfer to prepared baking dish and spread evenly.
Bake for 45-50 minutes, until golden and a toothpick inserted in the center comes out clean.
Let cool then slice into squares.
Store covered in the refrigerator, for up to 5 days.
Ready to make these yourself? Grab Oat Yeah Oatmilk at your local retailer!
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